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Full-Text Articles in Medicine and Health Sciences
Linkage, Whole Genome Sequence, And Biological Data Implicate Variants In Rab10 In Alzheimer’S Disease Resilience, Perry G. Ridge, Celeste M. Karch, Simon Hsu, Ivan Arano, Craig C. Teerlink, Mark T. W. Ebbert, Josue D. Gonzalez Murcia, James M. Farnham, Anna R. Damato, Mariet Allen, Xue Wang, Oscar Harari, Victoria M. Fernandez, Rita Guerreiro, Jose Bras, John Hardy, Ronald G. Munger, Maria Norton, Celeste Sassi, Andrew Singleton, Steven G. Younkin, Dennis W. Dickson, Todd E. Golde, Nathan D. Price, Nilüfer Ertekin-Taner, Carlos Cruchaga, Alison M. Goate, Chris D. Corcoran, Joann T. Tschanz, Lisa A. Cannon-Albright, John S. Kauwe, Alzheimer’S Disease Neuroimaging Initative
Linkage, Whole Genome Sequence, And Biological Data Implicate Variants In Rab10 In Alzheimer’S Disease Resilience, Perry G. Ridge, Celeste M. Karch, Simon Hsu, Ivan Arano, Craig C. Teerlink, Mark T. W. Ebbert, Josue D. Gonzalez Murcia, James M. Farnham, Anna R. Damato, Mariet Allen, Xue Wang, Oscar Harari, Victoria M. Fernandez, Rita Guerreiro, Jose Bras, John Hardy, Ronald G. Munger, Maria Norton, Celeste Sassi, Andrew Singleton, Steven G. Younkin, Dennis W. Dickson, Todd E. Golde, Nathan D. Price, Nilüfer Ertekin-Taner, Carlos Cruchaga, Alison M. Goate, Chris D. Corcoran, Joann T. Tschanz, Lisa A. Cannon-Albright, John S. Kauwe, Alzheimer’S Disease Neuroimaging Initative
Nutrition, Dietetics, and Food Sciences Faculty Publications
Background
While age and the APOE ε4 allele are major risk factors for Alzheimer’s disease (AD), a small percentage of individuals with these risk factors exhibit AD resilience by living well beyond 75 years of age without any clinical symptoms of cognitive decline.
Methods
We used over 200 “AD resilient” individuals and an innovative, pedigree-based approach to identify genetic variants that segregate with AD resilience. First, we performed linkage analyses in pedigrees with resilient individuals and a statistical excess of AD deaths. Second, we used whole genome sequences to identify candidate SNPs in significant linkage regions. Third, we replicated SNPs …
Changes In Creep Behaviour And Microstructure Of Model Mozzarella Cheese During Working, Prateek Sharma, Peter A. Munro, Graeme Gillies, Peter G. Wiles, Tzvetelin T. Dessev
Changes In Creep Behaviour And Microstructure Of Model Mozzarella Cheese During Working, Prateek Sharma, Peter A. Munro, Graeme Gillies, Peter G. Wiles, Tzvetelin T. Dessev
Nutrition, Dietetics, and Food Sciences Faculty Publications
The effect of shear work input on the microstructure, fat particle size and creep behavior of model Mozzarella type cheeses was studied. Cheese samples were prepared in a twin screw cooker at 70 °C by mixing protein and fat phases together with different amounts of shear work input. Major changes in cheese structure were observed while working at 150 rpm and 250 rpm screw speeds. Confocal microstructures plus macroscopic observations showed systematic changes in structure with increased shear work inputs with unmixed buttery liquid observed at kg−1, typical Mozzarella type microstructures (elongated fat-serum channels) at 6–15 kJ kg−1 and homogeneously …
Physico-Chemical And Microbiological Quality Changes In Cocoa And Whey Protein Enriched Functional Dairy Drink During Storage, H. R. Gupta, S. K. Kanawjia, M. K. Salooja, Prateek Sharma, Anil Kumar
Physico-Chemical And Microbiological Quality Changes In Cocoa And Whey Protein Enriched Functional Dairy Drink During Storage, H. R. Gupta, S. K. Kanawjia, M. K. Salooja, Prateek Sharma, Anil Kumar
Nutrition, Dietetics, and Food Sciences Faculty Publications
Cocoa and whey protein enriched functional dairy drink was subjected to storage studies at refrigeration temperature 4±1°C in the present study. The samples were studied for microbial and physicochemical tests during storage. The results in this study suggest that the product can be stored upto 18 days at 4±1°C. A decrease in pH from 7.01 to 6.49 for whey protein enriched product and from 6.94 to 6.41 in case of cocoa & whey protein enriched product was observed at the end of shelf life. The FFA increased from 0.72 to 1.46 meq./ml at the end of shelf life of 18 …
Storage Induced Changes In Sensory Characteristics And Viscosity Of Cocoa And Whey Protein Enriched Functional Dairy Drink, H. R. Gupta, S. K. Kanawjia, M. K. Saluja, Prateek Sharma
Storage Induced Changes In Sensory Characteristics And Viscosity Of Cocoa And Whey Protein Enriched Functional Dairy Drink, H. R. Gupta, S. K. Kanawjia, M. K. Saluja, Prateek Sharma
Nutrition, Dietetics, and Food Sciences Faculty Publications
The functional dairy drink product developed in the present study was packaged in LDPE pouches stored at refrigeration temperature 4±1°C. The results of storage studies depict that the product can be stored upto 18 days at 4±1°C without significantly affecting its sensory qualities. Overall acceptability scores decreased from initial 93.0 to 69.2 after 18 days of storage at 4±1°C for the drink enriched with whey protein; for the drink enriched with whey protein and cocoa, the scores decreased from 93.4 to 72.4. The consistency score of the product decreased from 27.5 to 19.5 for whey protein enhanced drink and from …